Easy Crème Brûlée Recipe
Print Pin VideoThis crème brûlée recipe is a classic dessert made with a silky smooth vanilla custard and a crisp caramelized sugar topping. It’s rich yet delicate, simple to prepare, and perfect for an elegant make-ahead dessert.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (600 g) heavy cream
- 6 egg yolks - room temperature
- ½ cup (100 g) white granulated sugar
- 2 tsps vanilla extract/essence - or 1 vanilla pod
- ⅛ tsp salt
For the Caramelized Top
- 6 tsps white granulated sugar
Instructions
- Preheat your oven to 160°C (320°F) conventional. Place four 3.5-inch (6 oz) ramekins into a deep baking dish and set aside (see note 1 if using a convection oven with a fan).
- Place a saucepan over medium heat and add the cream, salt, and vanilla. If using a vanilla pod, split it, scrape out the seeds, and add both the seeds and pod to the cream. Heat the cream until it is just steaming, not boiling, then remove from the heat and discard the vanilla pod if used.
- In a large bowl, whisk together the egg yolks and sugar for about 1 minute until pale and slightly thickened. This forms the base of the crème brûlée custard.
- Slowly pour the warm cream into the egg mixture a little at a time, whisking gently and constantly to temper the eggs and prevent curdling. Avoid over-whisking to keep the custard smooth and free of air bubbles.
- Strain the crème brûlée mixture through a sieve into a jug to remove any bubbles or cooked egg, ensuring a silky-smooth custard texture. Skim off any excess foam that remains on the top. Pour evenly between the prepared ramekins.
- Place the baking dish into the oven, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath allows the crème brûlée to bake gently and evenly.
- Bake for 35–45 minutes, or until the crème brûlées are set around the edges with a slight wobble in the centre. If using shallower ramekins, begin checking at 30 minutes.
- Carefully remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
- Just before serving, sprinkle 1 to 1½ tsp(s) of white granulated sugar evenly over the top of each crème brûlée. Use a kitchen torch to caramelise the sugar until golden and crisp. Allow the sugar topping to set, then serve immediately.
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 140℃ (285℉).
Note 2. Heat the cream gently. The cream should be hot and just steaming, not boiling. Boiling can cause the eggs to curdle when mixed.
Note 3. Temper slowly and gently. Pour the warm cream into the egg mixture gradually while whisking softly to prevent scrambling and reduce air bubbles.
Nutrition
Calories: 752kcal | Carbohydrates: 38g | Protein: 9g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 469mg | Sodium: 130mg | Potassium: 182mg | Sugar: 37g | Vitamin A: 2700IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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